Wednesday, 6 September 2017

Tree Wedding Cake

Things that happen when people who work with trees (basically having them removed before they destroy anything within their surroundings) marry:

This was one of my more elaborate wedding cakes, though by far not the largest one, and demanded some more planning ahead than I was used to. How to make the treetop? How the trunk?

So, that was the first step of the cake construction; cutting several layers of vanilla sponge into a treetop-like form. Below the cake there is some styrofoam, glued to the cake plate, to get the shape more ... well ... tree-like.

On the table, in front of the cake stand there is a texture sheet. Pressed onto soft fondant it gives it the texture of a tree bark.

Covering the treetop in fondant is a bit demanding and I have no idea how to do it and get a satisfying result, but since I wanted to cover it in leaves anyway, it was not important how the basic cover looked like 😛

There are more than 600 leaves on that tree ^^

Oh, and since the couple loves hunting and has got two dachshunds, I had to include them in the cake as well, somehow.

The pic doesn't show it too well, but I carved a heart and the couple's initial letters into the 'bark'.

Other little details were the rabbit jumping into the burrow, the clutch of eggs and several butterflies all over the cake.

The cake itself (treetop as well as the meadow) consisted of vanilla sponge layered with cherries and vanilla buttercream. This is how the complete cake looked in my kitchen ...

... and at the venue:

The thing seemed so small, I was really afraid that it was not enough cake for all the people, but miraculously some people even got second helpings.

Skimming through my old laptop, I found so many more cake pictures that I have not blogged, yet, but that only means that there's a lot to do ;)

Thursday, 17 August 2017

Red Velvet Cheesecake

A friend of mine got married and when she and her husband came back to Germany, they had a little party for her friends and family over her as well. So, of course, I asked her what kind of cake she wanted to have and she asked for a somewhat American cheesecake, since her husband is ... well ... American :-)

So, I came up with a red velvet cheesecake, covered in white chocolate ganache and sprinkled with red sugar and white chocolate.

Of course, I forgot to take a picture of the cake before they cut it. One day I will remember to do so beforehand.

And that's what it looked on the inside.

Oh, and as soon as I have finished posting all those wedding cakes, I might start posting recipes again ;)

Sunday, 13 August 2017

Wedding Mini Cakes

Yet, another wedding cake. I've already made some mini-cake wedding favours, but this one was my first real mini-cake wedding cake.

Adding the final touches at the venue's kitchen:

The small cakes were decorated in three fashions, each one for another flavour. The ones with the small roses contained chocolate sponge and an orange infused chocolate ganache. The ones decorated with small hearts were a vanilla sponge with cherries and vanilla butter cream, and the remaining flowers concealed a lemon sponge with raspberries and lemon butter cream. All cakes were covered in marzipan and fondant.

And the cake finally arriving at the reception room:

Both, bride and groom, loved it and the bride's sister who works in a bakery still talks about the cake every time she sees me :)

Friday, 11 August 2017

Wedding Pinata

You know those friends who try to marry secretly? But somehow you get to know and talk the bride's maid of honor into delivering a cake because you cannot let that happen without baking a little something. Well, exactly that happened.

What I did not take a photo of is the fact that this is a pinata. If cut, the lower cake spilled candy and a tiny letter for the bride and groom.

I tried embossing, which I had not too much done before. So, I liked the floral-petaly boarder and felt like doing more of it to the remaining fondant, slightly brushing the surface with gold lustre powder.


The top:

The side:

And the whole thing:

Sunday, 6 August 2017

Gemini Birthday Cake

So, it's more than two years since my last post here. A lot has happened within the last two years, like buying a house, for example. Lots of cakes have been baked and while rediscovering my blog, I also found several half-ready posts that are still waiting in line.

I will end my blogging-abstinence with a birthday cake a colleague asked my to make for her elder daughter. Said daughter's zodiac sign is Gemini and at that time she has developed an interest for stellar constellations, so that's what she got.

I don't remember what kind of cake it was exactly, but it had two thin layers of vanilla sponge and a thick layer of yoghurt cream with tangerines. All that covered in dark chocolate. The stars are made of icing and ... well, sugar stars, whereas the stardust consists of self-made coloured sugar. Simply put some crystalline sugar with a few drops of blue and green liquid food colour into a small plastic bag and shake it until all the sugar crystals are coloured. Then, spread on a baking sheet and let dry. Et voila, ready to use 😊

Concerning further posts, there are even some wedding cakes I haven't yet blogged about, so those I will definitely share within the next ... (I don't dare to say days ...) ... weeks :-)

Thursday, 28 May 2015

Pumpkin Cheesecake and Vanilla-Chocolate-Swirl Fudge

Since it is quite a while since I made those, I can only guess how I made them...

Ok, the base apparently consisted of the usual crumbled cookies and butter base plus some oats.

Add some left over pumpkin purree...

Whip up some curd cheese, sugar and eggs (500g, 100g and 2)

Bake for about 40 minutes on 175°C.

And there you go :)


For the fudge, melt marshmallows with sugar and condensed milk. Pour the melted mixture over chopped chocolate and stir, stir, stir. Pour into a prepared pan and let it cool for several hours.
For a more detailed description have a look here:

Well, I should definetely make fudge again... It's been way too long.

Monday, 16 March 2015

Easy Vanilla-Cream Cake

Today's cake is one of the easiest ones you can imagine. Actually, the only real baking you have to do is while making the shell.

When it is cooled down, spread some tablespoons jam or preserve into it. I used black currant.

And now comes the lazy part:

I used instant no-cooking vanilla Pudding powder. Just mix in some milk and whip it up until it thickens. Pour it into the shell and sprinkle on some sugar decoration.